Southerners what is a simple recipe for a foreigner to use for biscuits and gravy in the morning?

Answer 1

Sunflower Drop Biscuits
Prep: 10 min / Cook: 15 min

Buttermilk in the batter keeps these biscuits light and tender. They're a delicious addition to breakfast or brunch, and are also taste with soup and salad as a lunch or light supper.

11/2 cups flour
13/4 tsp baking powder
1/2 tsp each baking soda and salt
1/8 tsp cayenne pepper
2 tbsp each unsalted butter and solid vegetable shortening
1/2 cup dry-roasted sunflower seeds
3/4 cup low-fat (1.5%) buttermilk

1. Preheat the oven to 450 deg F. Spray a large baking sheet with nonstick cooking spray; set aside.
2. In a large bowl, combine the flour, baking powder, baking soda, salt and cayenne. With a pastry blender or two knives, cut in the butter and shortening until the mixture resembles coarse meal. Stir in the sunflower seeds. Stir in the buttermilk until the mixture forms a soft dough. Do not over mix.
3. Drop the dough by well-rounded tbsp 2 inches apart onto the prepared baking sheet. Bake for 12 minutes or until the biscuits are golden brown and crusty. Makes 1 dozen.

Enjoy & good luck!..._;-)

Answer 2

The simplest thing to do, is buy a can of biscuit's already made, but raw, like Pillsbury brand, and a can of turkey gravy in the grocery store. Add some cooked, browned sausage in a pot to the gravy, and pour over your fresh hot biscuit's. For real homemade buscuit's and gravy from scratch, the only simple thing is to just make homemade milk gravy, add sausage, and bake your own biscuit's, but this is not quick. It will take up a good part of your morning. The recipe is simple, but takes a lot of time, so the first way is good.

Answer 3

I'm from the north, and love biscuits and gravy. There are a few mixes you can buy to make the gravy, Bob Evans is good, but contains a fair amount of salt.

My recipe is easy.

1 lb breakfast sausage, crumbled and fried.
3 cups milk
salt, pepper, paprika, garlic powder, hot sauce to taste
Corn starch

Canned biscuits - I have no luck making them from scratch.

After you fry the sausage, drain some of the fat off, add the milk, and simmer for about 10 minutes - This way the milk picks up the flavor of the sausage. Add seasonings to taste.
Make a slurry of Corn starch and cold water. Bring the gravy up to a boil, and slowly add the slurry, stirring constantly to desired thickness. Once the gravy has returned to the boil, the 'starchy, grainy mouth feel' of the starch has been cooked out.

Serve over warm biscuits with scrambled eggs - YUMMY!

Answer 4

BISCUITS

INGREDIENTS
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk

Preheat oven to 400 degrees F Grease a baking sheet.
Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes. Bake for 12 to 15 minutes

GRAVY
i usually make sausage patties or bacon and use the drippings
pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the flour into grease. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in 1 cup milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly, if you don't like it so thick add another 1/2(at a time) to 1 cup milk. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

Answer 5

I cook a pound of sausage. Then take out the meat and drain.

To the fat left in the pan I add 2 TB of flour. If there isn't enough fat left I add some canola oil. Cook the flour a minute or two. Add 1 1/2 cups of hot milk whisking well.

Cook until it comes to a boil. You want it barely thick(it will thicken more as it gets colder) Add some salt and pepper and the sausage back into the gravy. I also add a dash of cayenne.

I use frozen biscuits. They taste like homemade

Answer 6

This is a very easy recipe for sausage gravy.

1/2 to 1 pound of sausage
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper to taste
8 prepared biscuits

DIRECTIONS
Crumble and cook sausage in large skillet over medium heat until browned. STIR(do not dump!) in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

Answer 7

Buttermilk Biscuits

2 C Martha White all purpose flour
2 t baking powder
¼ t soda
¾ t salt
¼ cup shortening
1 cup buttermilk

Mix well all dry ingredients. Cut in shortening until mixture resembles very coarse crumbs. Add buttermilk and mix well but lightly. Turn out onto lightly floured surface. Knead lightly just until smooth. Roll to about ½ inch thickness. Cut with cutter to desired shape. Place on lightly greased sheet and bake at 450° for 10-12 minutes. Makes about 12 biscuits.

For regular biscuits, use recipe above, omit soda, increase baking powder to 3 teaspoons. Use about ¾ cup of regular milk.

Answer 8

Biscuits & Sausage Gravy
Yield: 5 Servings

1 lb bulk pork sausage, sage flav
2 tb onion; finely chopped
6 tb flour
1 qt milk
1/2 ts poultry seasoning
1/2 ts ground nutmeg
1/4 ts salt
1 ds worcestershire sauce
1 ds hot pepper sauce
1 cn ready-to-bake biscuit dough
-(7.5 ou; nce)

Instructions

1. Place sausage in a large, heavy skillet over medium-low heat. Cook,
stirring and breaking the sausage into small chunks with a fork, until
cooked, about 10 minutes.

2. Add onion; cook until soft and transparent, about 4 minutes. Drain,
discarding all but 2 tablespoons of drippings. Return skillet to heat.

3. Sprinkle flour over sausage and stir to coat. Continue cooking over
medium-low heat, stirring until flour forms a golden-brown crust on
the bottom of the skillet, about 3 minutes.

4. Add milk, poultry seasoning, nutmeg, salt, Worcestershire sauce,
and hot pepper sauce. Cook, stirring, until thickened, about 5
minutes, scraping up and incorporating the browned crust from bottom
of pan. Reduce heat to low, cover and keep warm.

5. Bake biscuits according to package directions.

6. To serve, split biscuits crosswise and place on individual plates.
Ladle hot sausage gravy over biscuits and serve immediately.

Answer 9

go to hardees